Syrian Baklava

Syrian Baklava

Ingredients:

For the Baklava:

1 package (16 oz.) phyllo dough, melted

11⁄2 cups unsalted butter, melted

4 cups mixed nuts (walnuts, pistachios, and almonds work best), finely chopped

11⁄2 teaspoons cinnamon

For the Honey-Lemon Syrup:

1 cup granulated sugar

1 cup water

1 cup honey

2 tablespoons lemon juice

1 cinnamon stick

2-3 slices lemon peel

Directions:

Step 1: Prepare the Hazelnut Filling

Chop the Nuts: Finally, chop 4 cups of mixed nuts (you can use a food processor or chop them by hand). Combine the chopped nuts with 11⁄2 teaspoons cinnamon in a bowl and set aside.

Step 2: Assemble the Baklava

Preheat the Oven: Preheat the oven to 350°F (175°C).

Prepare the phyllo dough: Unwrap the phyllo dough and cover with a slightly damp towel to prevent it from drying out.

Butter the pan: Generously brush a 9×13-inch baking dish with melted butter.

Layer the phyllo sheets: Place 8-10 sheets of phyllo dough in the bottom of the pan, brushing each sheet lightly with melted butter as you design your layer.

Add the nut filling: Sprinkle about 1/3 of the nut mixture evenly over the phyllo layers.

Continue layering: Add 5-6 more phyllo sheets, buttering each layer, then another layer of nut mixture. Repeat until all of the nut mixture is used, finishing with 8-10 buttered phyllo sheets on top.

Cut the baklava: Using a sharp knife, cut the assembled baklava into diamond or square shapes before baking. Be sure to cut through all of the layers.

Step 3: Bake the baklava

Bake: Bake the baklava for 45-50 minutes, or until the top is golden and crisp.

Step 4: Prepare the Honey-Lemon Syrup

Gather the ingredients: While the baklava is baking, combine 1 cup sugar, 1 cup water, 1 cup honey, 2 tablespoons lemon juice, 1 cinnamon stick, and 2-3 strips of lemon peel in a medium saucepan.

Simmer: Bring to a boil, then reduce heat and simmer for 10-15 minutes. Remove from heat and discard cinnamon stick and lemon peel. Allow syrup to cool slightly.

Step 5: Soak the Baklava

Pour the syrup: Once the baklava comes out of the oven, pour the warm honey-lemon syrup evenly over the hot baklava, making sure to cover all layers.

Leave to soak: Allow the baklava to cool completely and absorb the syrup. The longer it sits, the better the flavors will blend together.

Step 6: Serve

Serve and enjoy: Once completely cooled, serve the baklava. Store any leftovers at room temperature for up to a week.

Tip: For the best texture and flavor, let the baklava sit for several hours or overnight before serving. The syrup will soak in, creating perfectly moist and delicious layers!